Sour Cream-Filled Pound Cake

Preheat the oven to 180°C. Prepare a 25 cm round baking pan: grease it with butter and line the sides with parchment paper, allowing it to extend 2.5 cm above the rim.

Take a large, deep bowl (for example, a 3-liter pot). Beat the butter and sugar with a mixer on medium speed for 5 minutes until light and fluffy.

Gradually incorporate the eggs, one at a time, ensuring thorough mixing after each addition. Afterward, sift in the flour and gently blend the dough on low speed until smooth.

Add the sour cream to the batter and beat on high speed for 20 seconds until all ingredients are well combined.

Transfer the prepared batter to the prepared pan and bake in a preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a serving dish.

Your cupcake is ready! You can serve it as is, or make it even more delicious by adding a filling.

For the filling, combine the lemon zest, cream, and sour cream in a bowl (you can whisk it lightly with a mixer). Slice the cake horizontally into two layers, spread the filling on the bottom layer, and cover with the top layer.

Enjoy! If you let the cupcake sit overnight in the refrigerator, in the morning you will be delighted by the unforgettable taste of this dessert, which cannot be compared to any store-bought one.